The Winner and Some Really Great Breakfast Cookies!
We have a winner of the grain grinder / flaker
I have to admit, I love hosting contests. First, I get to give away something useful and fun. Second, I LOVE the comments that come in. I know there are thousands of you, all around the world, reading the blog. I also know that everyone is busy, and it takes time to leave comments on a regular basis. But when the contests run, I really get to hear from you and how much you enjoy the blog…which brings me great joy.
I have always said, blogging for a living can be a bit lonely some days. You spend hours and hours creating content, you can see the numbers and know that lots of people are visiting your site but since there isn’t any face to face, you never really get the interaction that is so enjoyable. So thanks to all of you who entered and thank you for all the wonderful comments!
Have you been looking for some interesting breakfast ideas? I always start my day with a big green drink but often want a little more. These raw breakfast cookies, made with sprouted raw flaked oats, are just the thing for those mornings (or any other time of day). I packed these with flavor! They are a burst of sunshine with tons of orange, maple and cranberry flavor. My batch disappeared very quickly, so quickly I almost didn’t get a chance to photograph them! I have also included one of my favorite breakfast beverages. Spicy Almond Brazil Nut Milk. It is wonderful slightly warmed.
Orange Burst Breakfast Cookies
Cookies
- 1 cup cashews
- 1/2 cup orange juice
- 1/3 cup maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon vanilla
- 2 1/2 cup sprouted raw flaked oats
- 1 cup walnuts, chopped
- 1/2 cup dried cranberries
- 2 tablespoons chia seeds
- zest from 2 oranges
- In high-speed blender, blend cashews, orange juice, maple syrup, coconut sugar and vanilla until smooth. (if there are some small chunks, that is ok.)
- In separate bowl, stir together oats, walnuts, cranberries, chia seeds and zest.
- Pour wet mixture into the dry mixture, stir together.
- Shape into golfball size balls. Flatten slightly. Dehydrate at 115 degrees for 2-3 hours.
Spicy Almond Brazil Nut Milk
- 1 cup raw almonds
- 1/2 cup brazil nuts
- 4 dates
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamom
- 5 cups water
- Place all ingredients in high-speed blender. Blend very well.
- Strain through nut-milk bag or a couple of layers of cheese cloth.
Aleesha wrote on May 23, 2013
Hi I’m a celiac what can use instead of oats as I still react to them? Thanks
ILona James wrote on May 23, 2013
Do cashews need to be soaked?
2 1/2 cup sprouted raw oats, is that DRY oats or already soaked???
Susan wrote on May 23, 2013
The cashews do not need to be soaked. If it doesn’t say cashews, soaked….then you can use them dry. The flaked oats are used dry. I put in a link for you to see what I am talking about.
Marsha wrote on May 23, 2013
This looks wonderful! Im making the milk right now. For the cookies, do I measure the oats before or after they have been soaked?
Thank you for sharing!
Susan wrote on May 23, 2013
No, a rolling pin will not work to make the flaked oats. You can substitute rolled oats, you might need more liquid. Cheers!
Gail wrote on May 23, 2013
So since I didn’t win the flaker do I just substitute rolled oats in this recipe? This sounds very yummy and I make some of your recipes already all the time so always looking for more to add.
Oh, sudden thought: can I use a rolling pin to flatten the soaked grouts? Can’t afford to buy a flaker.
Thanks.
Carolyn wrote on May 23, 2013
How much water is added to make nut milk?
Tracy | Screaming Sardine wrote on May 23, 2013
Those cookies sound yummy! I can’t wait to try them.
Congrats to Maya!
Lynn Jackson wrote on May 23, 2013
I would love to make the breakfast cookies but I do not have a dehydrater. Is there anything else I can do??
Thanks! Lynn
Aimee wrote on May 23, 2013
Do you flake the sprouted oats before adding them? Sorry, that is probably a very silly question but I would like to make sure I get them right. Thank you very much.